Olive Oil Granola

For the past couple of weeks, I’ve been partying hardcore with butter and cheese and more cheese. You’ve been here to witness all of them, and some of you lunatics even participated. Thank you for that.

But sometimes my body needs a butter and cheese break. I didn’t make any crazy plans or goals or get on any weird diet…I just woke up on Monday morning and didn’t want a ham and cheese croissant with my coffee. CRAZY!

Instead, I walked into my kitchen, looked in the cupboards and took out all of the ingredients for exactly what my body was calling for: Olive Oil Granola.

I’ve actually had quite a bit of Olive Oil Granola in my day, since the coffee shop I frequent serves it. I get it on the regs. Olive oil is kind of my jam.

Nonetheless, olive oil is awesome in all sorts of unexpected foods, granola included.

If you’ve never made homemade granola, it truly is the way to go. You can control the sugar, which is major for me, since I think most store-bought granola is WAY too sweet.

Also, I like that I can control the fruit and nut situation. Control your fruit and nut situation, will you? It’s important.

For this one, I chose some pumpkin seeds (it’s Fall…almost!), pistachios, dried figs and dried cranberries. I sweetened it with some agave and brown sugar. Oh and make sure you use a good quality olive oil. You want the flavor to come out!

Hey, you see that picture with the bowl. That’s so so wrong. I kinda messed up. I’ve made granola a ton of times, but for some reason my brain was like put the fruit in too–it’ll look pretty!

You want to add the fruit AFTER the granola toasts in the oven or else the fruit will become ultra dried out.

But guess what? Miraculously, the dried fruit didn’t become any drier than it already was. So it was all good!!

I’m digging the little healthy tip I’ve been on!

The past few days have been filled with workouts, foods like sunflower enchiladas, black bean burgers, vegan BLTS (coconut “bacon”!!!) and tons of this olive oil granola.

I ate mine with some cold almond milk…I bet some greek yogurt would be amaze.

Don’t worry, though I’ll be back on butter soon enough. I could never give it up completely. #ilovebutterdotcom

Preheat oven to 300 degrees. In a large bowl, combine oats, pumpkin seeds, pistachios, brown sugar, salt, cinnamon, cardamon, olive oil and agave. Spread mixture on a rimmed baking sheet in an even layer and bake for 35 minutes, stirring every 10 minutes or so, until golden brown and well toasted.

Transfer granola to a large bowl and add figs and cranberries, tossing to combine.

Ooh, I’m intrigued by the olive oil here…I might sub honey for the agave, but I definitely like the idea of switching up the flavor. Almost like a sweet and savory meld? Fun! Plus anything is better with dried cranberry. Duh.

I love this recipe. I make homemade granola all the time, but yours uses completely different ingredients from mine. So now I have an excuse to make more. I love the combination of colors in your photos…very convincing!

Yum, looks good. Thank you for posting a good granola recipe. I’ve been wanting to make my own (I agree store bought granola is a bit sweet). I will make this one. Wow, homemade Almond Butter and Granola? Yum! These are the recipes I was looking for right now. Thanks.

I would skip the brown sugar all together and use 1/2 cup of agave since it’s diabetic friendly. Agave does have a lower glycemic index than say white sugar, so it’s better for diabetics; please do some research though, since I’m not a nutritionist.

Great recipe. I love homemade granola and it can be so flexible. I throw in whatever dried fruit and nuts I have on hand and it always tastes great. I use coconut oil these days but I’ll have to try it with the olive oil. Sounds like a tasty twist.

Funny you should post this as I have two sheet pans of granola in the oven right now (maple pecan!) I’ve never heard of olive oil granola; it sounds really interesting. Might have to give it a try once this batch is gone

Made this. I tweaked it but it was amazing anyway. I used vegetable oil instead and since I didnt have the flavour that olive oil wouldve given I substituted the brown sugar with maple syrup…. I loved it.

That looks so good! It’s like you took all the best fruits and nuts and put them in one bowl. 🙂
Personally, I swear by the cranberry granola from allrecipes.com, but I’m definitely going to try this the next time I have some rolled oats in the house.

I made this last night after searching for a recipe to use up some dried figs I bought recently (my first fig experience!). HOLY COW. This is the BEST granola ever. Thank you so much for sharing your recipe! The only thing I did differently was substitute pepitas and sunflower seeds in place of the pistachios and pumpkin seeds as that was what I had on hand. Will make again and again. 🙂

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